Seeing as it’s almost Mother’s Day, we thought we would share our recipe for a soured, wholegrain spin on the classic scone! Scones are the heart of many households—this is our version.
These don’t taste like a ‘standard’ scone, as they are wholegrain-y, but they are still super light and not at all stodgy. But if you’re like my mother-in-law or Dad, who pronounce that they’re not into wholegrains, you can change the wholemeal flour to ‘white’ spelt flour.
These make a quick breakfast to be eaten fresh and hot, and are best shared!
Prepare the dough the night before, put it in the fridge, then bake them fresh as these are best eaten fresh and hot. Halve the recipe if needed. You can also reheat or toast to enjoy the next day. And, once stale, they are awesome for dipping into soup or gravies!
Enjoy with your Mum or someone who is equally amazing and nurturing.
On wholegrain spelt.
People hate on wheat a lot these days, but no one can argue against the fact that it has been feeding healthy people for thousands of years. Modern plant-breeding, genetic-manipulation, harvesting and refining techniques are actually to blame for the harm the grain always seems to be in trouble for. So, whatever they say, we’ll still stand behind the ancient varieties, from before the food scientists got involved. Spelt is wheat too, and can be used instead of wheat in any recipe. It’s a far more ancient variety than modern wheat (it’s at least 7,000 years old, rather than 30) and so has a more recognisable balance of minerals, carbohydrates, proteins and fats for our even more ancient bodies. This makes it far more digestible and a much richer source of nutrition. Other ancient wheat varieties that are readily available are emmer, einkorn and khorasan
On rolling out pastry.
My grandmother says to never roll out your pastry, but to cool it and then push it out on baking trays or paper with your hands. That is what her mother-in-law taught her. But she also says that we all have our own way. I roll.
Makes about 10 scones // Time: 20 minutes +
12–24 hours souring time
260 g wholemeal spelt flour (see field notes)
50 g cold unsalted butter, roughly chopped
1 egg, whisked
80 ml (1⁄3 cup) kombucha (any flavour you like!)
2 tablespoons unprocessed honey
1 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
Milk, for brushing
To serve (any of the following)
Jam or fruit syrup of your choice
Whipped cream, butter or ricotta cheese
Seasonal fruit: fresh or thawed berries (mulberries, strawberries, raspberries, cherries, blueberries, blackberries), sliced figs, sliced apricots, sliced peaches, sliced plums…
Combine all the scone ingredients, except the milk, with your hands in a medium bowl, massaging to bring the dough together.
Lightly flour the bench and knead the dough for 30–60 seconds until it feels a little elastic, but don’t over-knead it! It should now be a cohesive ball of dough that has no lumps and is a little sticky but doesn’t stick to the bench.
If the dough is too dry, add the tiniest bit of kombucha until the dough is as described. If it’s too wet, add a tiny bit of flour until it comes together. Place the dough in an airtight container in the fridge for 12–24 hours to prepare and sour the flour.
Preheat the oven to 220°C fan-forced. Grease or line a medium baking tray.
Lightly flour the bench and knead the dough for about 5 seconds. Roll the dough out until about 2 cm thick, then cut into 5 cm circles (you can use the lip of a small cup or jar to cut).
Place the scones on the prepared tray close together but not touching—this helps them to rise up instead of out. Brush the tops of the scones with a little milk, which will make them glossy. Bake for 10–12 minutes until they have doubled in size and are golden brown on top.
Eat warm and fresh with your choice of topping!
Images in this post by Shantanu Starick